Long, sun-filled afternoons and a bounty of fresh food and vegetables are enough to bring out the grilling fanatic in all of us. Get ready to kick your backyard cooking skills into high gear with the help of Big Green Egg. We want to make grilling part of your everyday life just as much as you do, so read our secrets to cooking over a hot fire and salivate over some sizzling recipes that you will be dying to try. We’re excited to share these tasty grilling recipes that are sure to keep your barbecue going all year ‘round.
Want lots of smoky flavor and melt-in-your-mouth tender meat? Try out the easy-to-follow Barbecue Baby Back Ribs recipe! Paired with Asparagus with Garlic Butter – hot off the grill and guaranteed to deliver on nutrients and flavor. So, grab your grilling utensils and head outside!
Garlic Butter Smoked Asparagus (serves 4-6)
Tip: Use asparagus that is at least ½” thick near the base. For best flavor, buy spears that are bright green and firm, with tightly closed tips.
Ingredients:
3 tablespoons unsalted butter, melted
3 small garlic cloves, minced
1 pounds fresh asparagus, trimmed
Salt & Pepper
Method:
1. Combine butter and garlic in small bowl. Brush asparagus with butter mixture, sprinkle with ¼ teaspoon salt, and season with pepper to taste.
2. Heat EGG until very hot, about 15 minutes. The NEW Cast-Iron Plancha Griddle or Cedar Grilling Planks work well and make grilling a cinch.
3. Grill asparagus, with lid open, using tongs to flip once, until tender and caramelized, about 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer to a platter and serve.
Melt-In-Your-Mouth Smoked Baby Back Ribs (serves 4)
Tip: For the most potent spice flavor, be sure to brine and dry the ribs as directed in the recipe before coating them with the spice rub, wrapping them tightly in plastic wrap, and refrigerating them over night.
Ingredients:
Ribs & Brine
½ cup salt
½ cup sugar
2 (2-lb) racks baby back or loin back pork ribs
Spice Rub:
1 tablespoon plus ½ teaspoon paprika
1¾ teaspoons ground cumin
1½ teaspoons chili powder
1½ teaspoons packed dark brown sugar
1 teaspoon white pepper
¾ teaspoon salt
¾ teaspoon dried oregano
¾ teaspoon pepper
½ teaspoon cayenne pepper
2 cups wood chips, soaked in water for 15 minutes and drained
Disposable aluminum pan
Method:
1. For Ribs & Brine: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate for 1 hour, until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
2. For Spice Rub: combine all ingredients in small bowl. Rub each side of dried ribs with 1 tablespoon spice rub; refrigerate ribs for 30 minutes.
3. Place pre-soaked wood chips in disposable pan and place pan over primary burner. Heat EGG with lid closed until very hot and wood chips begin to smoke heavily, about 15 minutes. Clean and oil cooking grate.
4. Place ribs on EGG and cover. Grill temperature should register about 275 degrees on external thermometer. Cook ribs for about 4 hours, flipping and rotating ribs 180 degrees every 30 minutes until ribs are deep red and smoky. Transfer ribs to carving board, cut between bones to separate ribs, and serve.
-by Rachel Riley Martin
